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Gingerbread Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 4 reviews
  • Author: Rachel
  • Prep Time: 10 hours
  • Cook Time: 12 minutes
  • Total Time: 10 hours 12 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Gingerbread Snickerdoodles combine the classic warm spices of gingerbread with the soft, chewy texture of traditional snickerdoodles. This festive dessert features a rich gingerbread cookie base topped with a spiced snickerdoodle dough, baked to perfection and finished with a sprinkling of gingerbread spiced sugar for an irresistible holiday treat.

Ingredients

Scale

For the Gingerbread Cookie Dough

  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon gingerbread spice
  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup + 1 tablespoon packed brown sugar
  • 1/3 cup unsulphured molasses
  • 1/2 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract

For the Gingerdoodle Cookie Dough

  • 14 1/2 tablespoons unsalted European butter
  • 2 1/2 teaspoons gingerbread spice
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/3 cup + 1 tablespoon + 1 teaspoon light brown sugar packed
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla paste or extract

For the Gingerbread Spiced Sugar

  • 1/4 cup granulated sugar
  • 1 teaspoon gingerbread spice

Instructions

  1. Prepare Gingerbread Cookie Dough: In a small bowl, whisk together the flour, baking soda, salt, and gingerbread spice. In a stand mixer bowl, cream the butter, brown sugar, and molasses on medium speed for 2 minutes until fluffy. Add the beaten egg and vanilla extract, mixing just until combined, scraping down the bowl if needed. Gradually mix in the flour mixture on low speed until combined. Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for at least 3-4 hours or overnight.
  2. Roll and Cut Gingerbread Dough: After chilling, roll the dough on a lightly floured surface to 1/4 inch thickness. Use a 2.2-inch gingerbread cookie cutter to cut cookies. Reroll dough as needed, chilling between rolls. Transfer cookies to a parchment-lined tray and refrigerate until ready to use.
  3. Make Gingerdoodle Dough: In a stainless steel pan over medium heat, cook the butter, stirring occasionally, until foamy and browned with amber milk solids at the bottom. Remove from heat and pour into a large bowl, scraping all browned bits. Stir in gingerbread spice and let cool to room temperature (about 45-60 minutes).
  4. Mix Dry Ingredients for Gingerdoodle: In a medium bowl, combine flour, cream of tartar, baking soda, baking powder, and salt. Set aside.
  5. Combine Sugars and Molasses with Butter: Whisk granulated sugar, brown sugar, and molasses into the cooled browned butter.
  6. Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract or paste until combined.
  7. Fold Dry Ingredients: Fold the flour mixture into the wet ingredients with a rubber spatula until just combined. Let the dough rest for 10 minutes. If too soft or sticky, add 1-2 tablespoons of flour to achieve scoopable consistency.
  8. Prepare Gingerbread Spiced Sugar: Mix granulated sugar and gingerbread spice in a small bowl.
  9. Scoop and Coat Dough Balls: Using a 3-tablespoon scoop, form dough balls and roll each in the spiced sugar. Place each dough ball on a parchment-lined baking tray. Place one chilled gingerbread cookie on top of each dough ball. Cover and refrigerate the assembled cookies for at least 3-4 hours before baking.
  10. Bake the Cookies: Preheat oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper. Place 6-7 cold dough balls per tray, bake for 12 minutes. Remove from oven and sprinkle with additional spiced sugar. Let cool on the baking tray on a wire rack before enjoying.

Notes

  • Measure dry ingredients using the spoon-and-level method or a kitchen scale for best accuracy.
  • To measure the half egg, whisk one whole egg and measure out 1 1/2 tablespoons or 25-28 grams.
  • If not making both doughs, you can press baked gingerbread cookies on top of snickerdoodles, but the cookies won’t be as soft.
  • Use a 2-inch or larger gingerbread cookie cutter for best coverage on the cookie surface.
  • Chilling the dough thoroughly is essential as the dough is sticky and hard to handle when warm.
  • Browned butter adds a rich, nutty flavor so cook it carefully without burning.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 90 mg
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

Find it online: https://noodlehearth.com/gingerbread-snickerdoodles-recipe/